Description
This Shredded Chicken Sandwich with Creamy Ritz Cracker Spread is a comforting and flavorful meal that features tender chicken cooked in a creamy sauce made with condensed cream of chicken soup, chicken stock, and buttery Ritz crackers. Perfect for quick lunches or family dinners, this recipe offers versatile cooking options including Instant Pot, slow cooker, or stovetop methods, making it easy to prepare tender, juicy shredded chicken with a rich, creamy texture that beautifully soaks into sandwich buns.
Ingredients
Scale
Chicken and Base
- 3 pounds boneless skinless chicken breast
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken stock (divided use as per cooking method)
Seasonings and Mix-ins
- 1 sleeve crushed Ritz butter crackers (about 1-1/4 cups)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- Kosher salt (to taste)
Instructions
- Prepare Instant Pot: Place chicken breasts, chicken stock, and condensed cream of chicken soup into the Instant Pot. Seal the lid and set the vent to the ‘sealed’ position.
- Cook Under Pressure: Set the Instant Pot to manual high pressure for 10 minutes to cook the chicken thoroughly and infuse flavors.
- Release Pressure and Shred: After cooking, manually release the pressure. Carefully remove the chicken and shred it using two forks. Leave the cooking juices inside the Instant Pot.
- Combine Ingredients: Return the shredded chicken to the pot. Stir in the crushed Ritz crackers, dried parsley, garlic powder, black pepper, and adjust kosher salt to taste to develop a creamy texture and flavorful spread.
- Set Mixture: Let the mixture rest inside the pot for 20 minutes to allow it to thicken naturally. If the mixture is too thin, add more crushed crackers; if too thick, add additional chicken stock to reach a creamy consistency.
- Serve: Spoon the creamy shredded chicken mixture onto sandwich buns and serve hot for a juicy, satisfying sandwich experience.
- Slow Cooker Option: Place chicken breasts, 1/4 cup chicken stock, and condensed cream of chicken soup in a slow cooker. Cook on low for 4 hours. Shred the chicken, return it to the slow cooker, stir in the crushed crackers and seasonings, cover, and cook for another 30 minutes. Adjust thickness as desired.
- Stovetop Option: In a large skillet or pot, combine condensed soup, 1 cup chicken stock, and seasonings over medium-high heat. Add pre-shredded or rotisserie chicken (2.5-3 pounds). Warm through, then stir in crushed crackers. Adjust thickness by adding more crackers or stock as necessary before serving.
Notes
- The mixture thickens as it rests; adjust with additional crackers or chicken stock for preferred consistency.
- Using pre-shredded or rotisserie chicken simplifies the stovetop method and reduces cooking time.
- For extra flavor, consider adding a dash of smoked paprika or cayenne pepper.
- Serve on toasted buns for added texture and flavor contrast.
- Leftover sandwiches keep well refrigerated for up to 3 days.
